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Dessert
American
12 muffins
40 minutes
14 minutes
1½ cups wheat bran or oat bran (unprocessed)
¾ cup unbleached flour
¼ cup sorghum flour
2 tablespoons ground flaxseed (see note below)
1¼ teaspoons baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
¾ cup unflavored soymilk
½ cup sorghum syrup or dark honey
1 medium banana, ripe and mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup dried blueberries or fresh blueberries
½ cup dates, pitted and chopped (optional)
Position a rack in the center of the oven and preheat oven to 400° Fahrenheit. Lightly coat 12 (2¼ x 1½ inch) nonstick muffin cups with olive oil spray.
In a medium bowl, combine bran, flours, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the soymilk, sorghum syrup, banana, egg, olive oil, and vanilla extract until smooth. Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture.
Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries (and dates); stir again, but do not overmix. Spoon ¼ cup of batter into each prepared muffin cup.
Bake about 14 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake.
Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
